1. Slice tempeh widthwise and steam (I used my rice cooker - super easy) for about 15 minutes to get rid of bitterness.
2. While tempeh is cooking, toast bread and top slices with vegan mayonnaise, cranberry sauce, avocado, spring mix greens, and onion.
3. Allow tempeh to cool on paper towels and pat dry. Assemble rest of sammy and enjoy!
Source of recipe: This recipe was inspired by a sandwich served at the Sugar Apple market and deli in Key West, FL. The cranberry sauce is the very best part, as it lends a sweet and tart flavor which compliments the nutty tempeh nicely.